1. Pork Stir-Fried Noodles
Ingredients:
- 1/2 packet rice noodles
- 200g pork shoulder
- 2 small finely chopped onions, 2 chili peppers, 1 shallot, 20g coriander, 50ml boiled chicken broth, 30ml fish sauce, 15g brown sugar
- Marinade for pork: lime juice, 1 lemongrass, 15ml fish sauce, 15g sugar, 5g chili powder, pepper
Instructions:
- Soak rice noodles in cold water for about 10 minutes
- Finely chop lemongrass, mix with pork, marinate with spices, and mix well for 20 minutes
- Peel and slice shallots, chop coriander, finely chop chili peppers
- Fry the pork until golden brown, then slice thinly
- Remove the noodles and drain
- Sauté shallots and dried onions, add noodles, stir well, add fried pork, chicken broth, fish sauce, brown sugar, stir until dry, add coriander, and chili, then transfer to a plate for serving
Pork Stir-Fried Noodles.
Savory Pork Noodle Stir-FryIngredients:
- 1 packet instant noodles
- 100ml water
- Tender beef slices
- Red fish sauce, oyster sauce, cooking oil, peppercorns, garlic
Instructions:
- Boil 100ml water and cook the noodles for 2 minutes
- Sauté the pre-marinated beef in hot oil
- Serve the noodles in a bowl, topped with the stir-fried beef.
Beef Noodles.
Beef NoodlesIngredients:
- Udon noodles
- Chicken broth
- 2 eggs
- Onion, leafy greens, mushrooms, spices, vinegar, sesame oil, dried seaweed
Instructions:
- Peel and clean the onion, cut into bite-sized pieces, remove the mushroom stems, and slice them thinly. Wash and clean the greens
- Boil the chicken broth, add mushrooms, greens, udon noodles, seaweed, and onion. Season to taste
- Serve the noodles in a bowl, top with boiled eggs, and greens. Enjoy.
Korean Udon Noodles.
Korean Udon NoodlesIngredients:
- 195g white rice
- 2 liters boiled chicken broth
- Shredded chicken
- Finely chopped onions, salt, pepper
Instructions:
- Boil the chicken broth, add washed rice, and simmer for 2 hours, stirring occasionally. Season with salt to taste
- Sauté the chicken in a pan until browned
- Serve the congee in a bowl with onions at the bottom, sprinkle shredded chicken and pepper on top, and enjoy.
Chicken Congee.
Chicken CongeePrepare for a delightful meal with this scrumptious sandwich recipe!
Ingredients:
- 6 slices of pillow bread
- 100g beef
- 2 sausages
- 50g bean sprouts
- 40g carrots
- Mayonnaise sauce
- Yellow mustard
Instructions:
1. Wash and drain bean sprouts, peel and shred carrots.
2. Sauté beef with a bit of cooking oil, salt, and pepper. Cook sausages until done, and lightly toast both sides of the bread.
3. Spread mayonnaise on one side of the bread and assemble the sandwich with all the ingredients. Enjoy!
Indulge in the flavors of a mouthwatering sandwich!
Ingredients:
- 6 slices of pillow bread
- 100g beef
- 2 sausages
- 50g bean sprouts
- 40g carrots
- Mayonnaise sauce
- Mustard
Instructions:
1. Clean bean sprouts, peel and julienne carrots.
2. Sauté beef with a touch of cooking oil, salt, and pepper. Cook sausages until perfection, and lightly grill both sides of the bread.
3. Spread mayonnaise on one side of the bread and compile the sandwich with all the ingredients. Delight in every bite!
Savor the essence of a delectable sandwich!
Ingredients:
- 6 slices of pillow bread
- 100g beef
- 2 sausages
- 50g bean sprouts
- 40g carrots
- Mayonnaise sauce
- Golden mustard
Instructions:
1. Rinse and pat dry bean sprouts, peel and spiralize carrots.
2. Sauté beef with a splash of cooking oil, salt, and pepper. Cook sausages until cooked through, and briefly pan-toast both sides of the bread.
3. Spread mayonnaise on one side of the bread and sandwich all the ingredients. Relish the flavors!Indulge in the delight of Buttered Egg Baguette!
Ingredients:
- 2 eggs
- 2 ripe avocados
- A bunch of cilantro
- 10ml lime juice
- 30ml olive oil
- Several slices of warm baguette
- Seasonings: salt, black pepper, chili powder
Instructions:
1. Clean and boil the eggs, peel them once cooked.
2. Scoop out the flesh of the avocados and set aside.
3. Rinse cilantro, chop finely.
4. Blend all ingredients with olive oil, lime juice, and a pinch of salt, black pepper.
5. Spread the egg-avocado mixture on warm baguette slices and savor the goodness!
Try the delectable Buttered Egg Baguette!
Ingredients:
- 2 eggs
- 2 ripe avocados
- A bunch of cilantro
- 10ml lime juice
- 30ml olive oil
- Several slices of warm baguette
- Seasonings: salt, black pepper, chili powder
Instructions:
1. Wash and boil the eggs, peel them and set aside.
2. Scoop out avocado pulp and keep it separate.
3. Clean cilantro, finely chop.
4. Blend all ingredients with olive oil, lime juice, and a dash of salt, black pepper.
5. Spread the avocado-egg blend on warm baguette slices and enjoy the taste!
Experience the heavenly delight of Egg Butter Baguette!
Ingredients:
- 2 eggs
- 2 ripe avocados
- A handful of fresh cilantro
- 10ml lime juice
- 30ml olive oil
- Several slices of warm baguette
- Seasonings: salt, black pepper, powdered chili
Instructions:
1. Wash eggs thoroughly, boil until done, and peel.
2. Scoop out avocado flesh separately.
3. Clean and finely chop cilantro.
4. Blend all ingredients with olive oil, lime juice, a touch of salt, black pepper, and chili powder until smooth.
5. Spread the egg-avocado mixture on warm baguette slices and relish the flavors!
Savor the goodness of Egg Butter Baguette!Experience the delight of Fried Rice-wrapped Eggs!
Try this mouthwatering recipe of Egg-covered Fried Rice!
Ingredients:
- 2 bowls of rice
- 1 green bell pepper, 1 cucumber thinly sliced, boiled sweet corn, snap peas
- 3 eggs
- Condiments: tomato sauce, sesame seeds, salt, black pepper, soy sauce, scallions, garlic, cooking oil
Instructions:
1. Heat oil in a pan, add finely chopped scallions, minced garlic, rice, soy sauce, sweet corn, and snap peas; stir-fry.
2. Once the rice is firm, add cucumber, green bell pepper, salt, and pepper.
3. Beat eggs in a bowl, season with condiments, oil, and fry until almost cooked. Spread the fried rice on the eggs and roll it up to cover the rice completely.
4. Fry a bit more, transfer the egg-wrapped rice to a plate, and enjoy with tomato sauce.
Enjoy the savory goodness of Fried Rice-wrapped Eggs!
Indulge in the delectable experience of Egg-covered Fried Rice!Try this amazing recipe of Biscotti Cookies!
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts or chocolate chips (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together sugar and butter. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine flour, baking powder, and salt. Gradually add this to the egg mixture. Fold in nuts or chocolate chips if desired.
4. Divide the dough in half. Form two logs on the prepared baking sheet.
5. Bake for 25 to 30 minutes or until logs are light golden brown.
6. Allow logs to cool for 10 minutes, then cut into diagonal slices.
7. Place slices on the baking sheet and bake for an additional 10 minutes, turning once.
8. Cool completely and enjoy these delightful biscotti cookies!
Delight your taste buds with this Nutty Fruit Biscotti!
Ingredients:
- 180g all-purpose flour
- 1/2 teaspoon salt
- 1 cup hazelnuts
- 100g dried plums
- 50g dried blueberries
- 6 egg whites
- 90g powdered sugar
- 1 teaspoon vanilla extract
- Zest of orange
- Zest of lime
Instructions:
1. Cut dried plums into small pomegranate-sized pieces. Soak dried blueberries in 1/4 cup hot water for about 30 minutes. Coat them with a bit of flour.
2. Whisk egg whites until foamy. Add powdered sugar and continue whisking until stiff peaks form.
3. Sift flour into the egg white mixture. Add the prepared ingredients.
4. Pour the batter into a lined mold.
5. Bake at 180°C for 30 minutes until the surface is golden. Allow it to cool and enjoy!
Savor the deliciousness of Fruit and Nut Biscotti!
Indulge in the delightful taste of Classic Biscotti!
Ingredients:
- 180g all-purpose flour
- 1/2 teaspoon salt
- 1 cup hazelnuts
- 100g dried plums
- 50g dried blueberries
- 6 egg whites
- 90g powdered sugar
- 1 teaspoon vanilla extract
- Orange zest
- Lime zest
Instructions:
1. Cut dried plums into small pieces resembling pomegranate seeds. Soak dried blueberries in 1/4 cup hot water for 30 minutes and dust with some flour.
2. Whisk egg whites until they form soft peaks. Add powdered sugar gradually and whisk until stiff peaks form.
3. Sift flour into the egg white mixture and fold in the prepared ingredients.
4. Pour the batter into a lined mold.
5. Bake at 180°C for 30 minutes or until the biscotti is golden. Let it cool before serving.Experience the flavors of Pickled Vegetable Fried Rice!
Ingredients:
- 2 bowls of cold rice
- 1 bowl pickled vegetables
- 1/2 carrot, finely shredded
- 2 dry shallots, finely sliced
- 10g roasted sesame seeds
- 2 eggs
- Cooking oil, fish sauce, sugar, soy sauce
Instructions:
1. Squeeze excess water from pickled vegetables and chop finely.
2. Sauté dry shallots until fragrant, then add pickled vegetables and shredded carrot; stir-fry and transfer to a plate.
3. Stir-fry rice in the pan, then pour beaten eggs to coat the rice. Add pickled vegetables, carrot, and season to taste.
4. Sprinkle with sesame seeds and enjoy!
Savor the deliciousness of Pickled Vegetable Fried Rice!
Savor the goodness of Pickled Vegetable Fried Rice!Indulge in the refreshing flavors of Egg and Vegetable Salad!
Ingredients:
- 200g lettuce
- 1/2 avocado
- 1/4 eggplant
- 1/4 onion
- 2 boiled eggs
- 4 cherry tomatoes (or 1/2 regular tomato)
- 1 tablespoon lemon juice
Instructions:
1. Dice onion and eggplant into small cubes, sauté briefly in a hot pan.
2. Thinly slice avocado.
3. Combine all the vegetables in a large bowl, mix well.
4. Finally, top the salad with halved boiled eggs and enjoy!
Try this delicious Egg and Vegetable Salad!
Ingredients:
- 200g lettuce
- 1/2 avocado
- 1/4 eggplant
- 1/4 onion
- 2 boiled eggs
- 4 cherry tomatoes (or 1/2 regular tomato)
- 1 tablespoon lemon juice
Instructions:
1. Dice onion and eggplant into small cubes, quickly stir-fry in a hot pan.
2. Thinly slice avocado.
3. Place all the veggies in a large bowl, mix thoroughly.
4. Finally, garnish the salad with halved boiled eggs and relish!
Indulge in the wholesome goodness of Egg and Veggie Salad!
Savor the flavors of this delightful Egg and Vegetable Salad!
Ingredients:
- 200g mixed greens
- 1/2 ripe avocado
- 1/4 eggplant
- 1/4 onion
- 2 hard-boiled eggs
- 4 cherry tomatoes (or 1/2 regular tomato)
- 1 tablespoon lemon juice
Instructions:
1. Dice eggplant and onion, quickly sauté in a hot pan.
2. Thinly slice avocado.
3. Combine all vegetables in a large bowl, mix thoroughly.
4. Top the salad with halved hard-boiled eggs and drizzle with lemon juice. Enjoy!Try the delicious Egg and Veggie Salad!
Ingredients:
- 200g mixed greens
- 1/2 ripe avocado
- 1/4 eggplant
- 1/4 onion
- 2 hard-boiled eggs
- 4 cherry tomatoes (or 1/2 regular tomato)
- 1 tablespoon lemon juice
Instructions:
1. Dice eggplant and onion, sauté briefly in a hot pan.
2. Thinly slice avocado.
3. Toss all veggies in a large bowl, ensuring an even mix.
4. Garnish the salad with halved hard-boiled eggs and enjoy!
Ingredients:
- Eel, quantity depending on the number of people in the family
- Cilantro
- Spicy coloring powder (remember, it's spicy coloring powder, not chili powder)
- Regulated water
- Purple onions, garlic
- Fish sauce, seasoning powder, sugar
- Pork bone marrow
Instructions:
- Pour the eel into a bowl, crush fresh ginger, pour rice vinegar, add a little salt and soak the eel for 5 minutes (the more ginger, the better). For every 1kg of eel, pour 200ml of rice vinegar. After 5 minutes, remove and rinse with clean water to eliminate any fishy smell when cooking
- Peel purple onions and garlic, finely crush them (add plenty of purple onions and garlic)
- Heat the oil in a pan until boiling, add the crushed onions and garlic and stir until they turn yellow. Add 1 tablespoon of regulated water, 1 tablespoon of spicy coloring powder
- Pour fish sauce (according to your preference for a mild or strong taste), seasoning powder, and 1 tablespoon of sugar. Pour a bowl of boiling water to cook everything thoroughly. Then add the eel and simmer for about 10 minutes before removing from heat
- Take the pork bone marrow to make the broth
- After the eel is cooked, ladle it into a bowl, adding a little eel broth. Then ladle a spoonful of bone marrow broth into it
- When serving in a bowl, add chopped cilantro. It's best to eat eel soup hot with bread on the side.
eel soup.
Eel SoupIngredients:
- 1/2 carrot
- 1/2 potato
- 1 egg
- 2 teaspoons cornstarch
- Chicken broth
- A bit of celery
- Various spices
Instructions:
- Julienne the carrot and potato and add them to a pot of simmering chicken broth
- Crack the egg into a bowl, beat it evenly, dilute cornstarch with water, and finely chop the celery
- When the vegetables are tender, add all the remaining ingredients to the pot, season to taste, and stir for another minute before turning off the heat.
Note: Pour the egg slowly into the pot to prevent it from clumping. Ladle the soup into a bowl and sprinkle with a little pepper, and it's ready to eat!
Vegetable Soup.
Vegetable Soup
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